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Why wait until the weekend to have a takeaway when you can have a fakeaway any night of the week with this scrumptious sausage biryani.
Prep time: 20 mins
Cook time: 15 mins
Serves: 2
Cooking Skill: Easy
Step 1
In a large non-stick wok or saucepan, fry the chipolata sausages with the curry paste for 3-4 minutes.
Step 2
Add the onion and mushrooms. Cook gently for a further 4-6 minutes.
Step 3
Add the pre-cooked rice or 150g dry rice, cooked and 4 tablespoons water. Cook for 2 minutes.
Step 4
Stir in the cucumber, tomato and coriander.
Step 5
Serve immediately with poppadoms or toasted naan breads and relish of your choice.
2889kj
688kcal
34%
33.3g
48%
10.7g
54%
10.6g
12%
1.94g
32%
Step 1
In a large non-stick wok or saucepan, fry the chipolata sausages with the curry paste for 3-4 minutes.
Step 2
Add the onion and mushrooms. Cook gently for a further 4-6 minutes.
Step 3
Add the pre-cooked rice or 150g dry rice, cooked and 4 tablespoons water. Cook for 2 minutes.
Step 4
Stir in the cucumber, tomato and coriander.
Step 5
Serve immediately with poppadoms or toasted naan breads and relish of your choice.
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